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5.0 from 12 votes

Pistachio Lamb Meatballs

These easy Italian-inspired Pistachio Lamb Meatballs take less than 30 minutes to make and are guaranteed to wow your guests!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6
Calories: 697 kcal
Course: Main Course
Cuisine: Italian , British

Ingredients

  • 2 thick slices of rustic ciabatta bread
  • 100 ml milk
  • 120 g panko breadcrumbs
  • 2 tablespoon Parmesan Cheese grated
  • 1 tablespoon fresh parsley finely minced
  • 80 g pistachios finely chopped
  • 1 teaspoon fresh thyme leaves
  • 300 g Minced lamb
  • sea salt and freshly-cracked black pepper
  • 2 tablespoon extra-virgin olive oil
To Serve:
  • Glazed carrots see notes
  • 3-Ingredient mashed potatoes

Instructions

    Cup of Yum
  1. Preheat oven to 180°C, and arrange the baking tray onto the middle shelf.
  2. Cut the bread into small cubes and place them into a bowl with the milk. Allow the bread to sit for a few minutes then drain it and squeeze the milk in excess with your hands and place it in a large bowl.
  3. Add in the panko breadcrumbs, Parmesan cheese, parsley, pistachios and thyme, and combine all the ingredients together.
  4. Add in the minced lamb, season generously with salt and pepper, and mix gently, but thoroughly, with your hands to combine all the ingredients.
  5. Take off a small piece of the meat mixture and gently roll between your hands to form 1-inch meatballs (about 1 full tablespoon each).
  6. Cover a baking tray with parchment paper, and brush with extra-virgin olive oil. Place the prepared meatballs on top, and gently roll them onto the olive oil to lightly coat them. Arrange the meatballs onto the baking tray, making sure there's enough space between each other.
  7. Bake in the oven for about 15 minutes, until they're nicely browned and cooked through.
  8. Remove from the oven, place on a large serving dish and serve with glazed carrots and mashed potatoes on the side.

Notes

  • How to pan-fry the meatballs: Heat the extra-virgin olive oil in a large frying pan over medium heat. Fold in the meatballs and leave them undisturbed until they are brown on one side. Shake the pan to loosen the meatballs and then turn each one with tongs to cook on the other side for a further 3-4 minutes.Remove the meatballs from the heat and arrange them on a plate covered with kitchen paper to absorb the oil in excess. Transfer the meatballs onto a large serving plate and serve.
  • For the glazed carrots: Preheat oven to 180C. Wash and pat dry 300 gr of small carrots, cut them in half lengthwise, and place them in a large shallow baking dish. In a small bowl mix 1 tablespoon of maple syrup with 2 tablespoon of extra-virgin olive and season with sea salt and black pepper to taste. Drizzle the dressing all over the carrots and sprinkle them with a handful of thyme leaves. Bake in the oven for 20 minutes, until the carrots are cooked through but still have a little crunchiness. Remove from the oven and serve with your meatballs.

Nutrition Information

Calories 697kcal (35%) Carbohydrates 89g (30%) Protein 28g (56%) Fat 26g (40%) Saturated Fat 8g (40%) Cholesterol 39mg (13%) Sodium 945mg (39%) Potassium 309mg (9%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 165IU (3%) Vitamin C 2mg (2%) Calcium 97mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 697

% Daily Value*

Calories 697kcal 35%
Carbohydrates 89g 30%
Protein 28g 56%
Fat 26g 40%
Saturated Fat 8g 40%
Cholesterol 39mg 13%
Sodium 945mg 39%
Potassium 309mg 7%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 165IU 3%
Vitamin C 2mg 2%
Calcium 97mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.